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A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A ground powder produced from a selected variety of coffee beans that have been ground for brewing and then dried after brewing to produce a powdered substance.

A type of quick bread prepared with all-purpose flour and flavored with orange zest, orange juice, and chopped cranberries.

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.